Tuscan Zabaione

recipe image

A Tuscan twist on this custard-like retro dessert, spiked with dessert wine.

  • 3 egg yolks
  • 30 grams of fine white sugar
  • 150 ml of vin santo (Tuscan dessert wine)
  • 1 tsp of cinnamon, optional
  • 1 shot of rum or brandy, optional


  1. Whisk the yolks and sugar together in a heat-proof bowl until the mixture becomes pale and creamy. Add the vin santo and, if using, the shot of rum or brandy.
  2. Continue whisking with the bowl over a double broiler or bain marie for a few minutes (do not allow the water to touch the bottom of the pan so try to use a saucepan that is smaller than the bowl), until the mixture thickens. Take it off the heat just when you think it is almost ready – like many egg dishes, this is a delicate dish and will continue to cook a little even after you take it off the heat. If you like, some cinnamon can be added.
  3. Serve warm on its own, with biscotti or use it instead of cream or custard with your favourite desserts.


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